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Measurements

Macaroon Brownies

Yield: 20 servings

Macaroon topping
4 oz Fat-free cream cheese
1/3 c Sugar
1 Egg white
4 ts All-purpose flour
1/2 ts Coconut extract
3/4 c Flaked coconut

Brownies
1/4 c Whole-wheat flour
1/2 c All-purpose flour
1 c Sugar
1/2 c Unsweetened cocoa powder
1/2 ts Baking powder
4 Egg whites
1 (2 1/2-oz) prune puree
1/3 c Buttermilk
1 ts Vanilla extract
1/2 c Mini chocolate chips
1/4 c Toasted chopped almonds

Chocolate drizzle
1 tb Mini chocolate chips; melted

Recipe by: COOKING LIVE SHOW
Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray. To make the macaroon topping: Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth. Stir in the flaked coconut. Set aside.
To make the brownies: In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder. In a medium bowl, beat the egg whites until foamy; add the baby-food prunes, buttermilk, and vanilla. Add the egg white mixture to the flour mixture and mix until blended. Stir in the chocolate chips and almonds. Spread the batter in the prepared baking pan. Spread the macaroon topping over the brownie batter. Bake 25 to 30 minutes.
Let cool, in the pan, on a wire rack.
Drizzle with the melted chocolate chips. (Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.)


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